Socalo

mashed beans, griddled cheese, mexican coleslaw, guacamole, quemada salsa, served with green salad. Can Be Made Vegan

organic rice and red beans, guacamole, sour cream, salsa fresca, corn relish, salsa quemada, corn tortillas

grilled steak, guacamole, fresca and quemada salsas

with macha & quemada salsas. Vegetarian | Vegan | No Wheat

with macha & quemada salsas. Vegetarian | Vegan | No Wheat

sustainable fish, avocado, key lime, tomatillo milpero, jalapeño, red onion, cilantro, jalapeño aioli

sustainable shrimp, avocado, cucumber, red onion, jalapeño, cherry tomato, campechana sauce

queso fresco, crema

quinoa, chickpeas, avocado, spiced almonds & pepitas, pomegranate seeds, red wine agave vinaigrette

smoked croutons, preserved lemon, parmigiano

mixed greens, red wine agave vinaigrette, cucumber, guacamole, red rice, salsa fresca, salsa quemada, bbq potato chips

mashed beans, griddled cheese, mexican coleslaw, guacamole, quemada salsa, served with green salad. Can Be Made Vegan

mashed beans, mexican cheeses, salsa fresca, cabbage slaw, salsa quemada, flour tortilla

avocado salsa, onions and cilantro

avocado salsa, pickled onion

salsa fresca, salsa taquera

grilled chicken breast, applewood smoked bacon, griddled cheese, pickled güeros chiles, chipotle aioli, country bread

farmers market vegetables, crunchy quinoa, roasted corn, buckwheat, cherry tomato, salsa verde. Vegetarian. Can Be Made Vegan

garlicky citrus hanger steak, mexican chimichurri, tomato & cucumber salad

jackfruit tinga, crispy jalapeño, fried kale, avocado salsa, pickled onion Vegetarian | Vegan

grilled steak, guacamole, fresca and quemada salsas

crispy corn tortilla, shredded chicken, mexican cheeses, potato rajas, guacamole, fresca and quemada salsas, pickled onion

grilled folded corn tortilla tijuana-style, consomé, slow braised lamb, onion, cilantro, salsa borracha, avocado salsa

grilled steak & sautéed shrimp, griddled cheese, onion, cilantro, pickled onion, salsa macha

seared sustainable fish, jalapeño aioli, jicama mango slaw, avocado with organic corn tortillas

organic rice and red beans, guacamole, sour cream, salsa fresca, corn relish, salsa quemada, corn tortillas

cotija, cilantro, lime, macha aioli, socalo spices. Vegetarian | Can Be Made Vegan | No Wheat

fingerling potatoes, chimichurri, macha aioli

grilled broccolini, citrus vinaigrette, jicama puree

fingerling potato, jalapeño bacon, chimichurri.

chipotle garlic mojo, cotija cheese. Gluten free. Vegetarian. Can be made Vegan.

mexican chocolate sauce, nuts, ice cream

berries, cinnamon sugar buñuelo. Can be made gluten free.

guava and cheese filled empanada

cazadores blanco, combier, lime

herradura blanco, aperol, grapefruit, lime, soda water, pink himalayan salt

gem & bolt mezcal, oaxacan chocolate, xocolatl mole & grapefruit bitters

altos plata, passion fruit liqueur, fresh mint, lime, tajin

gem & bolt mezcal, aperol, fresh citrus, mango guajillo shrub

cazadores blanco, fresno chile, cilantro, lime, smoked tajin

Cooking with Too Hot Tamales, the companion book to the popular “Too Hot Tamales” Food Network series, captures Mary Sue and Susan’s sassy cooking style with over 150 recipes. Traditional Mexican, Brazilian, Cuban, and Spanish flavors enhanced by creative, modern sensibilities.

Chef Susan Feniger shares 83 of her favorite irresistibly crispy, creamy, crunchy, spicy, sticky, sweet recipes.